Method of treating liquids



A w. PAGE Er AL METHOD OF TREATINC- LIQUIDS Filed Sept. l, 1954 Dee. n1, 1936.

7 Sheets-Sheet 1 7 Sheets-Sheet 2 )fw/07005 i/Qzfff? @65 a/frfwaf? A oRNEY W PAGE ET AL METHOD OF TREATING LIQUIps Filed Sept. `15, 1934 Dec. 1, 1936.

DCC. l, l W. PAGE EIT AL METHOD OF TREATING LIQUIDS Dec. 1,' 1936. w. AGE ET AL 2,062,330

AMETHOD OF TREATING LIQUIDS Filed Sept. 13, 1934 7 Sheets-Sheet'4 TTORNEYS Dec. 1, 1936.

W. PAGE ET AL METHOD OF TREATING LIQUIDS Filed sept, 13 1954 WWWWWZW wrm/Mfrs f il' l A RNEYS y Dec. 1, 1936. w.. PAGE ET .AL 2,062,330

METHOD 0E TREATING LIQUIDS Filed Sept. v13, 1934 7 SheetS-She-et 6 Dec. l, 1936.

w. PAGE ET AL. v 2,062,330

METHOD oF TRATING LIQUIDS Filed sept. 15,1934 7 sheets-sheet 7 Patented Dec. 1, 1936` l UNITED STATES PATENT-pm@ j i METHOD orz-zaimc LIQ-mns I I Walter Page, Scarsdale,

-and Burt'I E. Taylor,

Mount Vernon, N. Y., assignors to Thel Borden Company, New York, N. Y.,

New Jersey a corporation of Application september 1s, 1934, seiiai No. '143,806

' 4 claims. (ci. iis-'215) T he present invention relates -to an improvement in methods of sterilizing andipasteurizing liquids, such as milk, beer, and the like. Although the`invention is applicable to the treatment of various liquids, it has been develo pec1ally in connection with the steipliizaliaighe ad pasteurization of milk, and` in the following description milk will be referred to as the liquid itilrntreatment, but it will be understood that en ion ment of milkls not to be restrictedeto the treat- It is well known that sterilized and ized milk has a cooked flavor, especially evaporated milk., rThis cooked .ilavor is due to the oxidation of the butter -fats in the presence of the high `heat required for the destruction'of the deleterious micro-organisms contained in the l milk. Many efforts, commercial and patented,- have been made to produce sterilized and pasteurized milk retaining .the natural avor and aroma of fresh raw milk. Thus far these eiorts have been only partially successful. The object of the present invention is to provide a novel Vmethod for sterilizing and pasteurizing milk whereby all the natural flavor and aroma will be.

Si? contained in the milk.

To the accomplishment of this object the invention consists in'heating and agitating the milk or other uid while subjectin it to end ilien while the milk i stm auirililil: cooling it. In practicing the new method, a high vacuum-from between 29 to 29.9 inches-is drawn in a chamber previous to introducing'` the `age tank or into cans. By reason of the fact that the heating and cooling of the milk is accomplished under a. high vacuum the time required for the heating and cooling is greatly reduced over former practices and since thereis substantially no oxygen whatever'in the milk no oxidation of the butter fats can take place and the '-milk retains its natural flavor and aroma.

In the accompanying drawings illustratingthe preferred lform of the 'invention,4Fig-. 1 is a longitudinal, vertical sectionthrough one form of the improved sterilizing and pasteurizing apparatus;

Fig. 2 is a. cross section on anenlarged scale,

milk therein. The vacuum continues to be Vdrawn while the milk is being fed into the chammeans is then shut off. The chamber is then rotated to thoroughly agitate the milk and break it up into small particles, so that all the air will 4rohe.A extracted therefrom. by the vacuum. The

ber in the form ofl aV spray. The vacuumizing taken on the line 2--2 ofv Fig. 1; Fig, 3 is a diagrammatic sketch to illustrate the action of the baiiles in stirring up the milk while it is under treatment; Fig. 4 is a diagrammatic' view to illustrate the method of introducing the milk into the apparatus; Fig. 5 is a view similar to Fig. 1,Vv

of a modified form of apparatus; Fig. 6 is a section, on an enlarged scale, taken on the lines- 6 6 of Fig. 5; Fig. 7 is a detail of a portion of one end of the apparatus shown in Fig. 5; Fig. 8 is aview similar to Fig. 1, of another modified form of apparatus; Fig. 9 is a cross section ofthe apparatus shown in Fig. 8; andFlg. 10 is a'n enlarged sectional view of one end of the apparatus shown in Fig. 8.

The form of apparatus comprisesl a cylindrical-tanker chamber in which the liqiud .is subjected to the various steps comshcwnmrigsutoi prising the'v novel method of sterilizingand pasi teurizing the milk under vacuum and-then cool-v ing it. The treating chamber consists of two shel1s.an innershell I5, which constitutes ,the

treating chamber proper, and an outer shell I6 y which serves as a jacket for the inner shell, the

two shells being separated by the space I1, which with the outer shell I6 serves a jacket for the chamber I5. The treatingy chamber is mounted chamber isagain connected with the vacuumizconnected from the vacuumizing means and ro-',f-

cated while its outer surface is heaieaby steam" or other medium to bring the milk up to the rcf quired temperature, say from 143 F. to 265 F.,

depending upon theamount of pasteurization and sterilization desired. When the requisite sterilization of the milk has been accomplished, which requires from a few seconds to about 30minutes, thel heating means isshut oi! and cold water or other cooling medium is applied tothe surface of 'the'chamber to c ool the milk down to a degree at which it can be transferredeither. into aatorto rotate and for this purpose the ends of: the

chamber are provided with hollow trunnions I8 and lejournalled in the upright bearings' 20 and l "2| On trunnion I9 is mounted a pulley 23 which maybe driven from any convenient source of vpower.-

The valve 25, which' leads into the inner cham-f ber I5, is adapted to be connected witha pump vwhich willproduce a vacuum as high as 29.9 inches in the chamber, that is to say, .the highest vacuum obtainable with commercially available pumps. The milk or other uid is fed into'the chamber through-the valved nozzle 26,' the dis` 4 harge end o fwhich is located adjacent `a baille Alate-or vane lIl, whichis secured to the Ainner out with the outgoing air. 1I twill' be understood,

Aof course,-:-th`at' as soon as the milk 'enters the' 15 surface of the chamber I and extends throughout the "length thereof. .The'bailleplate 21 is directed at anacute angle'to the adjacent side of the chamber I5 so as to form a. pocket there- -with, and is made in two sections so 'as to b e ad'' justable inwardly of the chamber to control the size ofthe pocket. 'I'his baule plate 21 performs a double function. During the `introduction of the milk into the chamber I5, while the. latter is stationary, the baiiie plate by itsproximity to the discharge end o'f the nozzle' 26- prevents the /milk from reaching the valve 25 and be sucked chamber I5 it breaksup into a spray, and when it hits the baille it breaks intoa i'lner spray and in this connection it isdesirable that the liquid to be treated be cold enough toprevent its-goinginto a vapor and so bedrawn out with the 'air under the high vacuum. As the spray falls to the lower part of the chamber the droplets accumulate as a body' of milk indicated at 28.

or vane 211s that of `stirring up or a'gitating the milk during the rotation of the treating cham- 'ber,which has a rate of travel lpreferably of -about to lrevolutions per. minute.

In Figs.

. 2 and 3 the milk indicated au z8 is shown m a quiescent state. It can be assumed that in Fig. 2 the apparatus isstationary and is about to begin to rotate, whereas inthe diagrammatic 'showingof Fig. '3 the treating chamber is rotating and'that consequently althoughthe milk is -indicated as quiescent and having a' level surface', it-is in reality in -a state-of agitation caused A tion of the milk so as to ringall parts thereranged -vanes 30 are provided at the inner sur- 'face ofthe chamber. .These Vanes 3l)4 aresepa-A. r rated a short distance .from the inner surface of. intol contact .with' the innersurface of the chamber I5, three additional longitudinally-aro` f' theA chamber s o'that the milk can pass between the two, as indicated by the arrows at the' bottom of Figs. 2 and 3, thereby increasing the slippage ofthe milk against the-inner=surface of the chamber. The steam or other heating 'medium enters the space I1 between vthe inner and outer shells I5 and I6 through a pipe -32 which is supported.' at its'lower end from abracket 33 projectingbracket l33 is "hollow -and 'receives at its inner' end the outer end of a pipe 34 which-passes through the hollow tr'unnion I9 and is connected 76 shell I6. The pipe 40 'connects by the pipe'sec# by the pipe section 35 with the .longitudinallyarranged pipe 36 secured along theouter surf face of the 'shell I6. The, heating fluid finds its way into the space, :I1 through the holes 38. .The

, condensate passes through the -hole's 39 in 'the opposite side of the shell into a pipe 404, similar to pipe 36. arranged along the outer A'surface `of the tion 4'2 with 'apipesection- 43 located'in v'the hollow trunnion` I v8. The outer -end of the section 43 is located in the inner, end -of'the hollow head of the bracket 44 projecting from the' The second function performed bythe plate` and. into the milk at' the bottom thereof, as indicated in Fig. 3.' ToA increase Athe violent agitaand also for thewaterused for cooling the treating chamber which `is admitted into the space I1 through 'the -pip e '41. whichconnects'at its lower end with the T with which the lower end of the pipe 32 is connected. The, inner ends of the heads of the brackets -33Aand 44 are provided with a gland 48 so as to make a tight joint at this point to preventl leakage during the turning of the pipe sections'f34 and 43 with the chambers. The se pipe' sections are supported in the trunnions I8 and I9 by collars 49.-

above areprovided with the usual instruments: In the'steam pipe 32 isa gage 5I. At one end of the chambers to take the temperature of the milktherein is a thermometer 52. In the other end; of the outer chamberis a safety- Valve 53 and apressure gage 54.` In the pipe 45 is a thermome- -ter '55 to indicate the temperature of the condensate and the.-cooling water.

Thevarous parts of the apparatus described In the operation'of the apparatus the chamb'ers are brought'to the position indicated in the diagrammatic sketchvof Fig. 4. The valve 425 is .connected -with' the v'acuumzing means and' turned to open position. Whenthe requisite high vacuum has been attained in the chamber I5 the valve of `the nozzle 26 is opened to admit the milk or other liquid to be treated. The incoming spray of `milk hits the baule or vane 21 and then -fa1ls down into the bottom of the chamber where'itgathers in'mass form. When the requisite quantity of liquid has been admitted into the chamber, about one-third 'or one-half of the 4capacity of lthe chamber, the valves -25 and 26 are shut olf and disconnected from 'the -vac- 'uumizing means andthe-source of 'milk, which may be kept at atmospheric pressure or under vacuum. Thel chambers are now rotated a few times in order to break up the milk by' agitation into small particles and thereby expose them to thevacuumin' the chamber I5. The apparatus is 'then again brought tothe position shown in Fig. 4', the connection with the vacuumizing means made and the valve opened in order to draw lout any air remaining inthe chamber I5. The

valve 25 is now closed and-disconnected from the vacuumizlng means-and then the apparatus is againput' into rotation. At this point the 'va-lve 51'in the pipe 32 is opened to admit steam or other ,heating'medi'um into the space I1 between'- thel inner.- 'and outer shells constitutingv the treating chamber. when the desired sten'- lization has' been effected in the contents of 'the treating chamber, which l.maytake from a few `seconds .to 'about 30 minutes," the valve 51 is' closed and th'e valve 53 in the pipe 41 is opened to admit water or othercooling medium into the spacel'l. JAlthough when the heating .step of the method has been completed the' interior ofthe chamber is under' pressure, the cooling ofthe chamber -I5 soon causes the vapor in the chamber to condense A130" F.'the valve 53 is closed andthe apparatusbrought to such position that the discharge valve 59 will be at the bottom of the apparatus s o that the milk may be entirely drained from the chainl ber -I5.- The valve 59 is adapted tov beconnected with the receptacle receiving the' milk, and is then 'opened andthe milk drained 'oif.A Inl one Y75 tating means are shown. In other respects this side of the apparatus is lthe customary manhole 60 for giving access into the interior of the treating chamber so that it maybe cleaned. l

In the frm of apparatus illustrated in Figs.

5, 6 and '1, modified treating and -stirring or agiform of apparatus is the same as the apparatus shown in Figs. 1 to 4,v andthe corresponding `or same parts will be given the same reference numerals. In this modification more intensive heating and cooling are effected by the use of a coil of pipe 65 located within the treating chamber I5 and supported therein by the brackets 66 and 61. The coils of the pipe are arranged in staggered relation as indicated b y the lines 65 in Figs. 6 and 1. The treating fluid, that is to say, the heating fluid and the cooling uid are advmitted into the uppermost section 68 of the coil of pipe65 through the pipe section 69 connected by a T10 with the-pipe section 34 leading from the steam pipe 32and water pipe41. The condensate and Water are discharged from the coil of pipe through the lowest section 12 which con- -nects through the pipe section 13 with the pipe 40 secured longitudinally on the outer surface of the outer shell '|6. The opening1lthrough/ which the coil of pipe 63 is slid into the treatingchamber and through which the top ',pipe section' 68 and lower pipe' section 12 project from the treating chamber to connect with the pipe sections 69 and 13, is closed by a plate 15.

In operation this form of apparatus is exactly the same as that shown in Figs. 1 to 4, except that the coil of `pipe 65 aids not only in the heating and' cooling of the liquid contained in the treating chamber but also performs the function of stirring or agitating the milk performed by theaflie plate or vane I1. Since the coil .of pipe 65 dds considerable' heating and cooling surface to that afforded by the outer 'surface of the inner shell I5 the time required to heat and cool the liquid is considerably reduced. Since the coil of pipe 65 takes the place of the baille plate I1 it is necessary to provide an auxiliary plate 11 against which the nozzle 26 discharges into the treating chamber.

' In the form of the invention shown in Figs. 8, 9 and 10 the outer shell or drum 80 is stationary and rests on the supports 8| and 82. The inner shell or treating chamber 83 rotates and at its outer ends is provided with the trunnions |34 and 85 journalled in the bearing boxes 86 extending outwardly from the center of the outer ends of l the stationary shell 80. Leakage from the jacket or space 88 outwardly through the bearings 86 1s prevented by the glands 89. On the outer end of the trunnion 84 is mounted the pulley 9| for turning the treating chamber 83. The vacuum is drawn in the chamber 83 through the pipe 92 located in the chamber and the pipe 93 located in the trunnion 84. The outer end of the pipe 93 is provided with the elbow 94 adapted to be connected with the. vacuumizing means. The milk or other liquid is introduced into the treating chamber through the pipe 96 located in the chamber and the pipe 91 located in the trunnion 85. @The discharge end of the pipe 96 is located adjacent the inner surfaceof the chamber and in order that the entering milk may not be drawn to the inlet opening of the pipe 92, the baille 98 is provided near the pipe 96. The pipes 91 and 93 are provided, respectively, with a valve in i the e1bows 99 and loo where they join with the pipes 96 and 92. In Fig. 10 this valve is shown in enlargement and consists of a tapered valve |02 mounted -on the inner end of'a rod |03 'operated by a handle |06. 'When the apparatus is connected with the vacuumizing means and with the source o f liquid supply the valves in heads then the handle |01` of the valve controlling the milk pipes 96 and 91 is turned to permit the proper amount of milk to enter the chamber. The handle |01 is then turned to closed position and the valve |02 is closed, after which the vpipes 91 and 93 are disconnected respectively from the source of milk and the vacuumizing means.v The chamber 83 is then rotated a few times and stopped and the pipe 93 is again connected with the vacuumizing means and the valve |02 opened to draw out the remaining air in the chamber 83, after which valve |02 is closed and the pipe 93 disconnected from the vacuumizing means. The chamber 83 is now rotated the yrequisite length of. time during the admission of the steam or other heating medium into the space 88 from the `pipe |08 which is connected withthelongitudinalA pipe |09 fixed longitudinally against the outer surface'of the outer shell 80. The uid from the pipe |09 enters the space 88 through 30 the openings IIO. The condensate passes through the'openings ||2 in the opposite side of the drum into the discharge pipe I3. After the liquid has been heated toathe requisitetemperature for the proper length of time, depending upon the material under treatment and the sterilization required, cold water is admitted from the pipe |06 into`the pipe |09 to bring the liquid in the chamber 83 down to the desired temper- 40 of the milk through the pipe I9, the nipple |2| of which is adapted to be connected with the receptacle to which the'milk is to be delivered. The valve I I1 is operated by the handle |22. The

milk is discharged fromithe chamber 83 by admitting into the4 chamber a compressed neutral gas, such as carbon dioxide, through the valve I 02.

In this form of apparatus as in the form shown in Figs. 5, 6 and 7, the speed in heating and cooling the liquid is increased by providing a series of U-shaped pipes |24 extending the length of the chamber' 83 and communicating with the space 88, as shown in Fig. 9. Incidentally, this series of pipes aids in stirring and agitating the milk and are auxiliary to the vanes |25 which have the same construction as the vanes21 and 30 in Fig. 1.

In the inner ends ofthe heads |00-and |20 are openings or vents -`36 and |31, respectively.

`The function of these vents is to prevent the- 4formation ,of pockets o! untreated milk or other 70 thereto, itis desirable to close the vent |36 so 75 -that the' action in question will be eiected through the outer end |38 lof the pipe 92. Ac`

cordinglyv on the innermost. end'of the rod AII|3 is mounted a valve |28 for closing the vent |36 '.when the valve |02 is open. In like manner it'is desirable when the val've II1 is open to permit the discharge of milk through the .pipe I I9, to

Vclose the vent I3'I to prevent the gas forcing the milk out of the chamberA 8 3 through thepipe Ill from entering the head |20 and so acting ,against the passage of the through the pipe III. For lthis purpose a valve |29 is mounted on the innermost end of the rod I I8, arranged to umizing of the chamber only valve I 28 will be close the vent |31 when the valve II'I is open.

Both valves |28 and |29 will be closed during the emptying of the chamber, but during thel vacuclosed, since at this time valve III will be closed.

'I'his form of apparatus is provided with 'the usual instruments: A'l'he thermometer |39- in the trunnion 84 andthe thermometer I3I 'in the trunnion 85 to measure the temperature of the -liquid being treated; the safety valve |32 and the pressure gage |33 in the outer shell 80;, the pressure gage '|34 in the steam pipe |08 and lthe thermometer |35 in the discharge pipe |I3.

` We'claim as .our invention;-

1, The method of sterilizing liquids which consistsin introducing the liquid'into a chamber in which there is a high vacuum. whilel continuing to draw the vacuum in the chamber, disconnecting the chamber from the vacuumizing means,

iagitating the liquid, again drawing the high vac'-- uum in the. chamber, sealing the chamber, again 'agitating the liquid while subjecting it to the required temperature to eiect pasteurization and/or sterilization, and then cooling the agitated liquid while it is still under vacuum.

.2. The method of sterilizing liquids which coning the'chamber from the vacuumizing means, agitating the liquid -in the chamber to subject all parts thereof to th'e vacuum, bringing the liquid to a quiescent condition, againdrawlng [he high vacuum in the chamber, and then agi-j `v`tating the liquid while subjecting it successively to sterilizing and cooling conditions.

3. I'he method of sterilizing liquids which consists in introducing the lliquid into a closed chamber connected with a vacuumizing means which drawsin the chamber a vacuum of from aboutv 29 t'o about 29.9 inches.' shutting DE 'the chamber from the vacuumizing means and source of liquid,

agitating the liquid to exposeall portions thereof to the vacuumin the chamber, then bringing the liquid tov aquiescent state and again drawing the high vacuum in the chamber, and then agitating the liquid while successively sterilizing and coolf ing it.

4. The method of treating liquids which con-- sists In withdrawing substantially all the air from afclosed chamber, introducing the liquid into` the chamber while continuing to draw the vacuum in the chamber whereby the liquid iscaused to enter the chamber as a. spray, shutting of! the chamber from the'vacuumizing means when the -requisite quantity of liquid is in the chamber,

agitatingthe liquid so as'toexpose all portions thereof directly' to the action of thevacuum in the chamber, then bringing the liquid to a state of quiescence and withdrawing from the cham .ber the gases which have escaped into it -from the liquid, and then again agitating theliquid whil-successively `sterilizing and cooling it. PAGE.

I BURT TAYLOR. 

